How to season a crescentina with Emilian pesto (Cunza)?
Crescentine are one of the symbols of Emilian cuisine, loved for their crunchiness and versatility. For an authentic experience, there is nothing better than seasoning them with the traditional Emilian pesto , known locally as Cunza . Discover how to prepare and enjoy this delight following traditional advice.
Crescentine seasoning:
-
Preparation of crescentine: Crescentine, also known as tigelle, must be cooked to perfection to enhance the flavor of Cunza. Cook them on a griddle or in a special tigelliera until they are golden brown and crispy on the outside.
-
Filling: Once cooked, open the crescentine in half while they are still hot. Spread the Cunza generously on each half. The heat of the crescentine will slightly melt the lard, making the sauce even creamier and more flavorful. Add a sprinkling of Parmigiano Reggiano.
-
Serving: The crescentine seasoned with Cunza are ready to be enjoyed. You can serve them as an appetizer, accompanied by typical Emilian cold cuts, or as a single dish for a rustic and genuine dinner.
Dressing crescentine with Emilian pesto (Cunza) is a simple and traditional way to enhance the taste of this typical bread from Emilia. The result is an explosion of flavors that tells all the richness of Emilian cuisine.